Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 red capsicum, trimmed, sliced into strips
- 1 small eggplant, thinly sliced
- 2 zucchini, thinly sliced lengthwise
- 1 lemon, chared wedges (to serve)
- 1 pinch cracked black pepper (to taste)
- 2tablespoons olive oil
- 2tablespoons olive oil
- 2tablespoons basil, finely chopped
- 2tablespoons oregano, finely chopped
- 2 clove garlic, crushed
- 2 lamb racks
- 1 pinch pink salt ground (to taste)
Nutrition per serving
4800kJ / 1140Cal
4800 Kilojoules or 1140 Calories
55% of daily energy intake*
Protein
84.5grams
Fat
87.2grams
Carbs
8.2grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200C and line a large oven tray with baking paper. Place lamb racks on the oven tray and brush with oil; season with salt and pepper. Roast for 25 minutes for medium or until cooked to your liking. Remove, cover loosely with foil and rest for 15 minutes.
Step 2 of 3
Meanwhile, preheat a lightly greased large chargrill pan or barbecue to high. Place zucchini, capsicum, eggplant, herbs, garlic and oil in a large bowl; season with salt and pepper and then toss to combine. Cook vegetables, turning frequently until cooked.
Step 3 of 3
Slice racks into cutlets and serve with char-grilled vegetables and lemon wedges
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